Get fresh! These tasty chicken dishes use in-season veggies like asparagus and carrots.
1. Penne with Chicken and Asparagus
“A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken,” says LAUREL B.
Photo by CookinBug
2. Chicken Soup
“This was quick and easy to make, warm and yummy,” says Wendy Tang, “I stir fried my cubed chicken with some olive oil and salt for taste.”
Photo by Tara
3. Chicken Berry Salad
“This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing,” says KATIE MINES. “This is my favorite summer salad.”
Photo by Ashley Geist
4. Pan-Roasted Chicken Breasts
“These chicken breasts are fast, easy, and delicious,” says Chef John. “By ‘pan-roasting,’ you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.”
Photo by Allrecipes Magazine
5. Almond Chicken Salad
A simple main-dish salad with sugar snap peas, fresh cilantro, spring onions, and bell peppers, dressed with a tangy teriyaki-style dressing. A great choice for leftover cooked chicken.
Photo by momevans4x
6. Fresh Asparagus and Chicken Casserole
“Great in the spring when asparagus first comes in and you can get it fresh,” says KMSMOKEY.
Photo by
7. Greek Lemon Chicken Soup
“This soup is a hearty meal by itself and perfect as an introduction to a full Greek meal,” says Shelley Ross.
Photo by Scotdog
8. Chicken and Olives
“The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast,” says Chef John.
Photo by Allrecipes Magazine
9. Chicken Asparagus Roll-Ups
“Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs,” says Monica. “Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!”
Photo by Allrecipes Magazine
10. Chef John’s Chicken a la King
“Chicken à la King is one of my favorite classic comfort foods,” says Chef John. “This recipe is easy to adapt — you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.”
Photo by Chef John